Irresistible Pumpkin Spice Snickerdoodle Cookies: Your Ultimate Guide to Chewy Fall Perfection
Get ready to bake the most delightful fall treat: crisp, yet wonderfully chewy pumpkin spice snickerdoodle cookies! These cookies are a symphony of textures and flavors, boasting ultra-buttery goodness, perfectly crispy edges, and a luxuriously soft, pillowy middle. Each bite is an explosion of concentrated pumpkin, warm spices, and that signature tangy snickerdoodle kick. Our secret? We carefully cook down the pumpkin puree with a blend of aromatic spices, ensuring a deep, rich flavor without any of the unwanted wetness or cakiness often found in pumpkin cookies. They are truly the quintessential autumn cookie, ideal for cozy evenings, festive gatherings, or even as the base for incredible homemade ice cream sandwiches!
🍂 Why You’ll Adore These Pumpkin Spice Snickerdoodle Cookies
These aren’t just any pumpkin cookies; they’re a carefully crafted experience designed to hit all the right notes for autumn baking. Here’s why this recipe will become your new fall favorite:
- Unmatched Texture: Crisp Edges, Chewy Centers: Prepare for pure cookie bliss. The unique combination of butter and precisely reduced pumpkin puree creates a cookie with beautifully defined, slightly crisp edges that give way to an incredibly soft, moist, and delightfully chewy interior. It’s the perfect textural balance that keeps you coming back for more.
- Intense Pumpkin Spice Flavor: Many pumpkin cookies fall flat on flavor, but not these. We take a crucial extra step by cooking down the pumpkin puree with our special blend of pumpkin spices. This process not only removes excess moisture (preventing cakey cookies) but also concentrates the natural sweetness and earthy notes of the pumpkin, while allowing the spices to bloom and deepen. The result is a robust, authentic pumpkin spice taste that truly shines through every bite.
- Classic Snickerdoodle Charm: Beyond the pumpkin, these cookies are true snickerdoodles at heart. The inclusion of cream of tartar is non-negotiable, providing that characteristic tangy flavor and contributing to the beloved crackly surface. Each cookie is generously rolled in a vibrant pumpkin spice sugar mixture, ensuring a shimmering, aromatic coating that adds an extra layer of sweetness and warmth, reminiscent of the traditional cinnamon sugar.
- The Perfect Fall Treat: Whether you’re looking for a delightful addition to your Thanksgiving dessert table, a cozy snack on a crisp autumn afternoon, or a gift for friends and family, these cookies embody the spirit of the season. Their warm, comforting flavors are a perfect match for a mug of hot cider or coffee.
- Versatile and Fun: While absolutely delicious on their own, these cookies are also incredibly versatile. Their substantial yet tender texture makes them ideal for creating show-stopping ice cream sandwiches – a perfect blend of warm spice and cool creaminess.
📝 Key Ingredients for Perfect Pumpkin Spice Snickerdoodles
Mastering these cookies starts with understanding each ingredient’s role. Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
Pumpkin Puree: This is where the magic begins, but quality and consistency are paramount. You absolutely need a thick, concentrated pumpkin puree – think the consistency of Greek yogurt or a thick hummus. Standard canned pumpkin puree often contains too much moisture, which would lead to cakey cookies. To achieve the ideal thickness, you have two options: either strain your canned puree through a cheesecloth for several hours, or, as we do in this recipe, gently reduce it in a saucepan over medium-low heat until it’s noticeably thicker and a deeper, richer brown. This not only removes excess water but also intensifies the pumpkin flavor significantly.
All-Purpose Flour: The foundation of our cookie structure. For the most consistently perfect results, we highly recommend weighing your flour using a digital kitchen scale. This is far more accurate than volumetric measuring, as flour can pack differently depending on humidity and how it’s scooped. If a scale isn’t available, employ the “spoon and level” method: gently stir the flour in its bag or container to aerate it, then lightly spoon it into a measuring cup until it overflows. Use the flat edge of a knife or a straight-edge to carefully scrape off any excess from the top, without packing the flour into the cup. This prevents over-measurement, which can lead to dry, crumbly cookies.
Cream of Tartar: An absolutely essential ingredient for authentic snickerdoodle cookies. Cream of tartar, an acidic salt, reacts with baking soda to create a distinct tangy flavor profile that defines snickerdoodles. More than just taste, it also contributes to their signature soft, chewy texture and helps create those beautiful, crackly tops that are a hallmark of a well-made snickerdoodle. Do not omit or substitute this ingredient!
Egg Yolk: While many cookies use whole eggs, isolating the egg yolk in this recipe is a deliberate choice. The yolk is rich in fat and lecithin, which are crucial for adding a luxurious richness to the cookie dough. More importantly, it helps maintain a wonderfully chewy texture in the center of the cookies, preventing them from becoming too crisp or crumbly. The absence of the egg white also contributes to less moisture, further aiding in our quest for a chewy, not cakey, cookie.
Unsalted Butter: We opt for unsalted butter in this recipe for precise control over the overall salt content. Different brands of salted butter can vary widely in their salt levels, making consistent results difficult. Unsalted butter typically also has a slightly lower moisture content, which is beneficial when aiming for a chewy, non-cakey cookie. Ensure your butter is softened to room temperature for optimal creaming with the sugars, creating a light and airy base for the dough.
Pumpkin Spice: This warm, aromatic blend is the heart of our cookie’s seasonal flavor. It typically includes cinnamon, nutmeg, ginger, cloves, and sometimes allspice. You can easily make your own custom blend using my pumpkin pie spice recipe, which allows you to adjust the ratios to your preference. Alternatively, a high-quality store-bought pumpkin spice mix works perfectly. The spices infuse the pumpkin puree as it cooks down, deepening their flavor and creating a truly fragrant cookie.
👩🍳 How to Make the Best Pumpkin Spice Snickerdoodle Cookies
Crafting these delicious cookies is a straightforward process, but paying attention to a few key details will ensure your success. Follow these steps for perfect results every time:
Step 1: Reduce the Pumpkin Puree for Intense Flavor. Begin by combining your pumpkin puree and pumpkin spice in a medium saucepan. Place the pan over medium heat and bring the mixture to a gentle simmer. Continuously stir with a spatula, allowing the excess moisture to evaporate. You’ll notice the puree will thicken considerably and deepen in color to a richer, darker brown. This crucial step concentrates both the pumpkin flavor and the spices, preventing your cookies from becoming cakey. Continue cooking until you have just under ⅓ cup of intensely flavored, paste-like pumpkin puree remaining.
Step 2: Cream Butter and Sugars. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat together the softened unsalted butter, dark brown sugar, granulated sugar, and sea salt. Mix on medium speed until the mixture becomes light, fluffy, and noticeably pale in color. This creaming process incorporates air, which is vital for the cookie’s texture. Next, add the single egg yolk, the cooled and reduced pumpkin puree mixture, and the vanilla extract. Beat again until all the wet ingredients are thoroughly combined and smooth, scraping down the sides of the bowl as needed.
Step 3: Combine Dry Ingredients. Sift the all-purpose flour, baking soda, and cream of tartar directly into the bowl with the wet ingredients. Sifting helps to aerate the dry ingredients and prevents lumps. Using a rubber spatula, gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix, as this can develop the gluten in the flour too much, leading to tough cookies. Stop mixing as soon as a soft, cohesive cookie dough forms – a few streaks of flour are perfectly fine.
Step 4: Roll in Sugar and Chill. In a separate shallow bowl, prepare your irresistible coating by mixing together the granulated sugar and a touch more pumpkin spice. Scoop out roughly 1.5 tablespoon-sized portions of cookie dough and gently roll them into smooth balls. Transfer these dough balls into the sugar mixture. You can shake the bowl gently or roll them by hand to ensure they are completely coated in the aromatic sugar. This coating will give your snickerdoodles their signature sparkle and extra burst of flavor. Arrange the shaped cookie dough balls on a plate or small baking sheet and place them in the freezer for 20-30 minutes. This chilling step is essential for preventing excessive spreading during baking and promoting a chewier texture.
Step 5: Prepare for Baking. While your cookie dough is chilling, preheat your oven to 355°F (180°C). Line a baking sheet with parchment paper or use a non-stick cookie sheet. Once the dough has chilled, arrange the sugar-coated cookie balls onto the prepared baking sheet. It’s crucial to leave approximately 3 inches of space between each cookie to allow for proper spreading during baking. Overcrowding the baking sheet can lead to uneven baking and cookies that merge into one another.
Step 6: Bake to Perfection. Bake the cookies in batches for 10-12 minutes. Look for visual cues: the edges should be set and lightly crisp, while the centers should appear slightly puffed and no longer shiny. They might look slightly underdone in the middle, but this is exactly what contributes to their ultimate chewy texture. Resist the urge to overbake, as this will result in dry cookies. Once baked, remove the baking sheet from the oven and allow the pumpkin spice cookies to cool on the sheet for just one minute. This allows them to set slightly before you carefully transfer them to a wire cooling rack or plate to cool completely. Enjoy the intoxicating aroma that fills your kitchen!
✔️ Expert Tips for Flawless Pumpkin Snickerdoodle Cookies
Achieving bakery-quality pumpkin snickerdoodles is easier than you think with these professional tips:
- Accurate Flour Measurement is Key: As mentioned, measuring flour accurately is critical for perfect cookie consistency. The best way to do this is with a digital kitchen scale. If you don’t have one, always fluff your flour with a spoon, then gently spoon it into your measuring cup without packing it, and level it off with the back of a knife. Too much flour will lead to dry, dense cookies, while too little can make them spread excessively.
- Don’t Skip Reducing the Pumpkin Puree: This is arguably the most important step for achieving chewy, not cakey, pumpkin cookies. Pumpkin puree has a high water content. By cooking it down, you remove this excess moisture and concentrate the natural sugars and flavors. This process is what ensures your cookies have that desirable chewy texture and a robust pumpkin taste, rather than a bland, cake-like crumb. Cook it until it’s thick and pasty – a significant reduction from its original volume.
- Always Chill Your Cookie Dough: Refrigerating or freezing your cookie dough for the recommended time is not just a suggestion; it’s a vital step for preventing your cookies from spreading too much during baking. Chilling solidifies the butter in the dough, allowing the cookies to hold their shape better and spread more slowly, which results in thicker, chewier cookies with those lovely crisp edges. Even 20-30 minutes in the freezer can make a big difference.
- Ensure Proper Spacing on the Baking Sheet: Give your cookies ample room to breathe and spread. Placing them too close together will cause them to merge into one another as they bake, leading to misshapen cookies and uneven browning. Aim for at least 3 inches between each dough ball. If you find your cookies are still spreading a bit unevenly right out of the oven, you can gently nudge their warm edges back into a perfectly round shape with the back of a spatula or a round cookie cutter larger than the cookie.
- Room Temperature Ingredients Matter: For the butter and egg yolk, ensuring they are at room temperature (around 68-70°F or 20-21°C) allows them to cream together properly with the sugars. Cold butter won’t incorporate enough air, resulting in denser cookies, while cold egg yolk can cause the mixture to curdle.
- Do Not Overmix the Dough: Once you add the flour, mix only until the dry ingredients are just incorporated. Overmixing develops gluten, which can lead to tough, dense cookies. A light hand and a rubber spatula are your best friends here.
🥄 Make Ahead and Storage
These pumpkin spice snickerdoodle cookies are fantastic fresh, but they also store beautifully, making them an excellent make-ahead option for busy days or unexpected cravings.
- Short-Term Storage: Once completely cooled, store your cookies in an airtight container or a sealed plastic bag at room temperature for up to 3 days. They will maintain their delicious soft and chewy texture. For optimal freshness, you can place a slice of bread in the container to help keep them soft, replacing the bread every day or so.
- Long-Term Storage (Freezing Baked Cookies): To extend their shelf life significantly, you can freeze baked cookies for up to 2 months. Once cooled completely, arrange them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Then, transfer the frozen cookies to an airtight freezer-safe container or a heavy-duty freezer bag, separating layers with parchment paper to prevent sticking. Thaw them at room temperature or gently warm them in a low oven for a few minutes to enjoy a freshly baked taste.
- Freezing Dough for Future Baking: The cookie dough also freezes exceptionally well. After rolling the dough balls in the pumpkin spice sugar mixture (Step 4), place them on a plate or small baking sheet and freeze until firm. Once solid, transfer the frozen dough balls to a freezer-safe bag or container. They can be stored for up to 2 months. When ready to bake, simply arrange them on a prepared baking sheet (no need to thaw) and add 2-4 minutes to the baking time. This is perfect for having fresh-baked cookies on demand!
❔ How to Ensure Chewy, Not Cakey, Pumpkin Cookies?
The distinction between a chewy cookie and a cakey one lies primarily in moisture content. Cakey cookies result from too much moisture and often too much leavening (baking soda/powder) relative to the fat. To achieve that coveted chewy texture in pumpkin cookies, which inherently contain a moist ingredient like pumpkin puree, you must actively reduce moisture wherever possible.
That’s precisely why a critical first step in this recipe involves cooking down the pumpkin puree. By reducing the puree on the stovetop, you’re evaporating a significant amount of water, transforming it into a thick, concentrated paste. This not only prevents the dough from becoming overly wet but also amplifies the natural pumpkin flavor, making it much more pronounced and delicious. Furthermore, incorporating the pumpkin spice mix directly into the puree during this cooking process allows the spices to “bloom” in the heat, intensifying their aromatic qualities and infusing the pumpkin more deeply.
This careful moisture reduction, combined with the right balance of fats (butter and egg yolk) and a precise amount of leavening, ensures that your pumpkin snickerdoodles emerge from the oven with those sought-after crisp edges and gloriously chewy centers.
If you’re a true pumpkin dessert enthusiast and adore the rich flavors of autumn, you might also enjoy exploring my pumpkin pie cookies. These unique treats are essentially miniature pumpkin pies, featuring a luscious, spiced pumpkin filling nestled within a buttery brown sugar shortbread cookie crust – a delightful twist on a classic pie!
📖 Recipe FAQs
Absolutely! Homemade pumpkin puree can be wonderful. However, it’s crucial to ensure it has a very thick consistency, similar to that of Greek yogurt or a dense hummus, before measuring it for this recipe. Homemade purees can vary widely in water content, so you might need to cook it down even further or strain it through cheesecloth to achieve the correct dryness. This precise concentration of pumpkin flavor and moisture is vital for the cookies’ texture and taste.
Yes, chilling the cookie dough is a non-negotiable step for optimal results in this recipe. Chilling solidifies the butter in the dough, which significantly reduces spreading during baking, leading to thicker, chewier cookies with those desirable crisp edges. It also allows the flavors to meld and deepen. If you’re pressed for time, a quick 20-30 minute freeze works wonders. For even better results or planning ahead, you can refrigerate the dough for several hours or even overnight. This flexibility makes it great for preparing in advance!
While this specific recipe hasn’t been rigorously tested with gluten-free alternatives, it’s often possible to substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend (ensure it contains xanthan gum for structure). Keep in mind that gluten-free flours can sometimes absorb liquids differently, so the dough’s consistency might vary slightly. If you decide to try a gluten-free version, we’d love to hear how it turned out in the comments below!
While unsalted butter is recommended for precise control over salt content, you can use salted butter in a pinch. If you do, omit the ½ teaspoon of sea salt listed in the “Cookie Dough” ingredients. Be aware that the saltiness might vary slightly depending on the brand of butter you use.
Sticky dough can be a result of several factors. The most common culprit in pumpkin cookies is pumpkin puree that hasn’t been adequately cooked down, leaving too much moisture. Ensure your pumpkin puree is thick and paste-like before incorporating it. Additionally, accurate flour measurement is crucial; if you’ve under-measured the flour, the dough will be softer. Chilling the dough, as directed, will also help firm it up, making it easier to handle and roll.
🍪 More Delicious Fall Recipes to Explore
If you’re enchanted by the flavors of autumn and crave more pumpkin-infused treats, you’ll love these other delightful recipes:
- Pumpkin Pie Cookies
- Pumpkin Cheesecake Cookies
- Pumpkin Pie Bars
- Pumpkin Hand Pies
Did you fall in love with this recipe? I would be absolutely thrilled if you took a moment to rate this recipe and share your thoughts in the comments below! Your feedback helps other bakers. Don’t forget to share your beautiful creations on Instagram and tag @flouringkitchen. For more delicious recipe ideas and baking inspiration, be sure to follow me on Pinterest.
📖 Recipe
Pumpkin Spice Snickerdoodle Cookies
MaryEquipment
- electric mixer
- Cookie sheet
Ingredients
Cookie Dough
- ⅔ cup pumpkin puree
- 1 tablespoon pumpkin spice
- 1 cup unsalted butter softened
- ½ cup dark brown sugar packed
- ¾ cup granulated sugar
- ½ teaspoon sea salt
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 2 ¼ cups all purpose flour 270g
- 1 teaspoon baking soda
- 1 ½ teaspoons cream of tartar
Rolling
- ⅓ cup granulated sugar
- 1 teaspoon pumpkin spice
Instructions
- Add pumpkin puree and pumpkin spice into a pan and heat on medium heat. Cook until it becomes much more and darker brown, there should be just under ⅓ cup pumpkin puree left.⅔ cup pumpkin puree, 1 tablespoon pumpkin spice
- In a large bowl or standmixer, beat together the butter, brown sugar, granulated sugar, and salt until light and fluffy. Add the egg yolk, pumpkin puree mixture, and vanilla, beat again.1 cup unsalted butter, ½ cup dark brown sugar, ¾ cup granulated sugar, ½ teaspoon sea salt, 1 large egg yolk, 1 tablespoon vanilla extract
- Sift flour, baking soda, and cream of tartar right into the bowl. Fold until a soft cookie dough forms.2 ¼ cups all purpose flour, 1 teaspoon baking soda, 1 ½ teaspoons cream of tartar
- In a bowl, mix together the sugar and pumpkin spice for rolling. Scoop 1.5 tablespoon sized cookie dough balls and transfer it into the sugar mixture. Shake the bowl to cover completely in the sugar mixture. Freeze shaped cookie dough on a plate in the freezer for 20-30 minutes.⅓ cup granulated sugar, 1 teaspoon pumpkin spice
- Preheat the oven to 355°F while the cookie dough chills. Place cookies onto parchment lined or non-stick cookie sheets, leaving about 3” of space in between each cookie to allow for spreading.
- Bake for 10-12 minutes in batches, until the edges are crisp and the middle is puffed and not shiny. Let cool on the baking sheet for one minute before transferring onto a cookie rack or plate to cool completely.
Notes
- For the best cookie dough consistency, always weigh your flour using a digital kitchen scale. This ensures accuracy and prevents dry or overly spread cookies.
- Cook down the pumpkin puree to remove excess moisture. This critical step ensures your cookies are delightfully crisp and chewy, not disappointingly cakey, and significantly boosts their pumpkin flavor.
- Chill the cookie dough for at least 20-30 minutes (or longer in the refrigerator) to prevent the cookies from spreading too much during baking, resulting in a better texture and shape.
- For beautifully round cookies with distinct edges, give them a generous 3 inches of space to spread on the baking sheet while baking. If needed, gently push any uneven edges inward with a spatula immediately after they come out of the oven, while still warm.
- Ensure all cold ingredients, especially butter and egg yolk, are at room temperature before mixing. This allows them to cream together properly, incorporating air and creating a light, fluffy dough.
- Avoid overmixing the dough once the flour is added. Mix only until just combined to prevent gluten development, which can lead to tough cookies.